Lactic acid bacteria directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi
| Autor: | Eun-Seon Ha, Mi Ja Chung, Sanghyun Lee, Jeong Gyun Kim, Sunghyun Kim, Sang-Ho Lee, Nak-Ju Sung, Sang-Hyun Kim, Kyung Hun Kang |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics biology Lactobacillus brevis food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Lactic acid Lactobacillus sakei 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Nitrate Biochemistry N-Nitrosodimethylamine Food science Nitrite Dimethylamine Bacteria Food Science Biotechnology |
| Zdroj: | Food Control. 71:101-109 |
| ISSN: | 0956-7135 |
| Popis: | To investigate whether lactic acid bacteria (LAB) play a role in reducing the concentrations of N-nitrosodimethylamine (NDMA) and its precursors during kimchi production, experimental kimchi prepared with added Lactobacillus sakei, Lactobacillus curvatus, and Lactobacillus brevis was periodically monitored for 20 days to analyze the concentrations of NDMA, nitrite, dimethylamine (DMA), nitrate, and biogenic amines. LAB species in MRS broth with and without NDMA or NaNO2 were grown and NDMA and nitrite concentrations studied. The amounts of NDMA, nitrite, DMA, nitrate, and biogenic amines remaining in the LAB-fortified kimchi decreased significantly relative to that of the control kimchi. The effects of L. sakei and L. curvatus on the reduction of NDMA concentration in kimchi were higher than that of L. brevis. These LAB species might be indirectly reducing the amounts of NDMA in LAB-fortified kimchi by inhibiting the formation of NDMA precursors originating from kimchi. Interestingly, LAB were found to directly degrade NDMA during culture in MRS broth containing NDMA. |
| Databáze: | OpenAIRE |
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